Caramelized French Onion Lasagna
The perfect marriage between a soul-warming bowl of French Onion Soup and a cozy tray of baked Lasagna.
Ingredients
Directions
- 1
Slice the onions and let them transform into culinary gold. In a large skillet, melt the butter with a splash of olive oil. Once it’s sizzling, toss in the onions and cook them over medium-low heat. Stir frequently and patiently for 20-30 minutes until they’re beautifully caramelized.
- 2
While the onions are slowly doing their magic, bring a pot of salted water to a boil and cook the lasagna sheets as per the package instructions. Drain and lay them flat on a cutting board.
- 3
Add the garlic to the onions, letting it mingle for about 2 minutes, then pour in your chosen wine. Let it simmer briefly to deglaze the pan, then whisk in the Worcestershire sauce and broth. Continue simmering until the broth has nearly evaporated.
- 4
Whip up the ricotta spread by combining ricotta cheese, fresh parsley, an egg, and a dash of salt & pepper.
- 5
Crank your oven up to 400°F (205°C). In a casserole dish, start your lasagna layering saga. Begin with 3 lasagna sheets, then pile on about 75% of your golden onions and sprinkle with 1/2 cup mozzarella. Add another layer of sheets, slather most of the ricotta mixture, and repeat the layers, finishing with the remaining onions, mozzarella, and a generous shower of parmesan.
- 6
Slide your assembled masterpiece into the oven for 20-30 minutes, or until the top is golden and bubbling like a hot spring.
- 7
Once out of the oven, give it a cool-down break for about 15 minutes – patience, young grasshopper. Optionally, adorn with fresh thyme and an extra sprinkle of parmesan!
